Anumita, our Managing Editor, shares two quintessential Bengali style fish recipes, in the weekly column, exclusively in Different Truths.

Fish is a quintessential food for most of the people that live along the coasts and on the banks of rivers. The availability of fish from the waters helps to supplement the dietary need. The state of Bengal has both water bodies, making Bengalis ardent fish eaters.

On my trip to Kolkata, Ma cooked a different recipe of fish dishes. But, I seem to like the everyday Maach Bhaja (fried fish) and Maach er Jhaal (fish in mustard paste). Both these recipes are easy to make and do not take much time.

A typical Bengali lunch comprises of hot rice with daal and maach bhaja, with a vegetable and maach er jhaal.

Here are the recipes for Maaj er Bhaja and Maach er Jhaal, hope you will enjoy it as much as I do.

Maach Bhaja

Ingredient

Prep Time: 10 mins                                        Cook Time: 10 mins

For: Side Dish                                                 Cuisine:  Bengali

Labeo Bata Fish (small fish) – scaled and gutted (as many required)

1 tbsp – turmeric powder

2 tbsp – salt

1 tbsp – red chili powder

½ cup – mustard oil

Method

Scale and gut the fishes.

Sprinkle salt, turmeric and chili powder on the washed fish.

Rub the dry spices.

Heat the oil in a nonstick pan.

Place the fish in the oil and fry one side. Flip and fry the other side.

Fry until crispy and brown.

Serve hot with daal and rice, or enjoy these with dips, sauces and salad.

Maach er Jhaal

Prep Time: 5 mins                                                  Cook Time: 15 mins

For: Main Course                                                   Cuisine: Bengali 

Ingredients:

250 gms – Rohu fish (scaled, gutted and scaled)

2 tbsp – turmeric powder

2 tbsp – salt

2 tbsp – chili powder

½ cup – mustard oil

1 tsp – kaalo jeere (onion seeds)

3 – green chilis

2 tbsp – mustard seeds paste

Few sticks of coriander leaves

 Method

Clean fish and rub turmeric, salt and chili powder.

Heat oil and lightly fry the fish.

Move the fish to the side and put the onion seeds and green chili in the oil.

Add a little more salt and turmeric and the mustard paste.

Move the fish around and add water.

Lower the flame. Cover and cook for 10 mins.

Once done sprinkle coriander leaves and green chili and serve hot with rice.

Enjoy the quintessential Bengali lunch.

Photos by the author

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Anumita Roy

Anumita Roy is an artist at heart and legal/medical interpreter by profession. She creates word images in her verses and loves to write short stories. Mother of children in the spectrum, she advocates special needs issues in whichever way possible. Born in India, brought up in several countries, makes her a true global citizen. She now lives in the Columbus, Ohio, with her family and follows her passion for writing and advocacy being the Managing Editor of Different Truths.

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